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Elderflower, Mascarpone and Lemon Celebration Sponge

/ Categories Recipes, #CookWithLeiths / Author:

Elderflower, Mascarpone and Lemon Celebration Sponge


Makes a 20cm round cake

Oil, to grease
225g butter, softened
225g caster sugar, plus extra to dust
4 eggs, at room temperature, beaten
225g self-raising flour
1-2tbsp water or milk
100- 150g lemon curd (bought or home made)
Icing sugar to dust

For the elderflower cream
100ml mascarpone
100ml double or whipping cream
2 tbsp Elderflower cordial
3 tbsp icing sugar


  1. Heat the oven to 180 ͦ. Lightly brush two 20cm sandwich tins with a little oil and line the base of each with a disc of greaseproof paper.
  2. Cream the butter and sugar together in a medium bowl until pale, light and fluffy. Gradually add the beaten egg, beating well after each addition. If the mixture curdles (looks scrambled) add 1 tablespoon of the flour and it will start to look smooth again.
  3. Sift the flour over the surface and fold it in until just combined.
  4. Add 1-2 tablespoons of water or milk so that a spoonful of the mixture will drop from a wooden spoon.
  5. Divide the mixture equally between the prepared tins and smooth the tops. Bake in the middle of the oven for about 20-30 minutes, or until well risen, golden, and feels spongy to the touch.
  6. Meanwhile, place all the ingredients for the elderflower cream in a medium sized bowl and whisk until just thick enough to hold its shape, adding a little extra icing sugar if required to taste. Cover and chill until you are ready to assemble the cake.
  7. Allow the cakes to cool for a few minutes in the tins, then turn them out onto a wire rack to cool completely before peeling off the lining paper.
  8. To assemble the cake, spread one cake with the lemon curd, then spoon over the elderflower cream. Place the other cake on top and sprinkle with a little icing sugar.

To make the lemon curd, follow the recipe here.

Author: Leiths Teachers


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